The recipe comes from Chef John Eisenhart of Pazzo Ristorante in Portland, Ore. 
View Recipe
5
These versatile and flavorful salted lemons can be used for cooking chicken, fish, others meats and in cocktails (especially ones with Negroni). Adapted from "Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes" by Mark Bitterman.
View Recipe
4.2
Chicken with Asparagus
The subtle flavors of coriander seed and preserved lemon give the chicken and asparagus a lighter spring touch and allow the vegetables a chance to shine. 
View Recipe
4
Tangy meets sweet and creamy meets crisp crostini.
View Recipe
4
Preserving Tuna
Growing up, I was indifferent to tuna in a can, but the first time I had canned tuna in Spain, I completely changed my tuna tune. The Spanish are fanatical about their canned seafood, and tuna is no exception. In recent years, high-quality Spanish tuna has become available in the United States; however, it is surprisingly easy to make your own when high-quality yellowfin is available. And as I’ve said earlier, we must be careful to choose the right tuna (i.e., not bluefin). I like to fold preserved tuna with homemade all i oli and sliced cucumbers for a delicious tuna salad sandwich. Even a piece of preserved tuna on toast is great. Or toss it in a salad with cherry tomatoes, feta cheese, walnuts, and arugula. Click here to see Seamus Mullen Shares His Hero Food.
View Recipe
3.5
Lemon
I just love using preserved lemons to add an intense bit of lemon tartness to dishes, savory or sweet. In many recipes where I call for these, you can substitute lemon zest, but it’s just not the same. Just remember that when you are using lemon rinds, it’s important to remove all of the pith before using, as that’s where the lemon’s bitterness hides and your end result will overpower a dish very easily. Also, you want to cut the lemon peels as thinly as possible. They’re very intense and a little goes a long way!
View Recipe
3.333335
Pomegranate Chicken with Preserved Lemon and Almond Rice Pilaf  Recipe
With fresh pomegranate season almost over, I picked up a pomegranate and a bottle of pomegranate molasses at Dean & Deluca and made a Middle Eastern-inspired, exotic and easy chicken and rice dish — Pomegranate Chicken and Preserved Lemon and Almond Rice Pilaf. Several simple ingredients — pomegranate molasses and seeds, preserved lemons, toasted almonds, cinnamon,cumin, pepper, clove, coriander, ginger, chicken and rice — brought together in a way that is unusual for the American palate and uses relatively basic cooking techniques. The outcome is a meal that is tantalizing to the tongue. In my husband's words, this dish is simply "luscious". 
View Recipe
3.3125
Preserved Lemons
While it may seem like a shame to pack Meyer lemons in jars of salt and spices, once cured they serve a wealth of purposes. Traditionally, preserved lemons are a condiment in Morocco for tagines or couscous with green olives and root vegetables. I love to stuff them in chicken breasts with goat cheese and fresh herbs or blend them with artichokes and basil for a flavor-packed pesto. If you wanted to toss one into a margarita or michelada, I wouldn’t blame you.  Click here for Recipe SWAT Team: Condiments
View Recipe
3.25
Cornish Hens (Le Petite Poulet) with Preserved Lemons and Orange Blossom Water  Recipe
 In planning this party menu, I wanted something pleasing to both children and adults, super easy and inspired by my mother's pre-revolution trip to Libya and post revolution trip to Egypt! I made Cornish Game Hen (Le Petite Poulet) with Preserved Lemons and Orange Blossom Water using local and sustainable hens from Epicurian Farms --  fragrant, tender, delicious. I served dinner with homemade mint tea, Sauvignon Blanc, Mediterranean chopped salad, toasted pita bread and hummus, grape leaves, Moroccan olives and couscous. I added raisins to the couscous water before cooking and tossed a handful of toasted almonds after the couscous was cooked. The only thing missing from this Arabian feast was the belly dancers!
View Recipe
3.2
Wake up to these fall-inspired pumpkin pancakes topped with sweet blueberry preserves.
View Recipe
2
Parsley Vinaigrette
I love bean salads with parsley. Parsley vinaigrette makes this simple salad of marinated white beans and tuna come to life. Crisp, tasty, and light, the salad makes a wonderful lunch salad or a small tapas sharing dish. If you want to really flex your cooking muscles, throw in some quick-cured lemons and you’ll be amazed at how this salad sings. Click here for the Preserved Tuna recipe. See all salad recipes. Click here to see Seamus Mullen Shares His Hero Food.
View Recipe
1